Heat some cooking oil in a large pan over a medium high heat. Add the minced beef and spread it out in the pan. Leave it alone so it caramelises properly. Once it’s deeply browned underneath, break it up and cook until browned all over.

Add the onion and cook for 4–5 minutes until softened.

Stir in the garlic and smoked paprika and cook for 1 minute.

Add the tomato paste and cook it out for another minute to deepen the flavour.

Pour in the chopped tomatoes and beef stock. Stir well and let it simmer for 10 minutes until thickened and rich.

Meanwhile, cook the pasta in salted boiling water until al dente.

Once the pasta is cooked, drain it but keep back a good splash of pasta water. Add the pasta straight into the sauce.

Stir through the mascarpone, grated parmesan, and chopped parsley. Add a splash of pasta water and toss everything together until glossy and silky. If it needs loosening, add a little more pasta water.

Taste for seasoning, finish with more parmesan over the top, then serve immediately.